Method

Step 1

To make the Pastry, cut the cold butter into small cubes. Rub with the flour and salt, or mix in a food processor to a breadcrumb texture. Add enough chilled water to form a pastry. Wrap in clingfilm and place in the refrigerator for an hour to rest.

Step 2

Grease a 24 cm tart tin. Roll the dough out on a lightly floured work surface and line the prepared tart tin. Return to the fridge for another hour.

Step 3

Preheat the oven to 160°C. Line the tart shell with baking paper and dried beans or rice (or pastry weights) and blind-bake for 30–45 minutes. When the sides are cooked, remove from the oven and remove the beans or rice.

Step 4

Prick the base of the tart and brush with a little egg white, then return to the oven for another 30 minutes until the pastry shell has dried out.

Step 5

To prepare the Filling, drizzle the pumpkin with a little olive oil, a sprinkling of salt and a few sage leaves.

Step 6

Roast in an oven preheated to 180°C until soft and lightly caramelised. Place the pumpkin in the cooked shell.

Step 7

Mix the eggs and cream and gently pour over the pumpkin. Drop the gorgonzola here and there over the pumpkin and bake at 160°C until the egg and cream is set.